Food & Wine

Deakin Estate, passionate about food as much as wine, has collected recipes kindly sent to us by friends who have perfected their own food matches for our wine. Do you have an idea for matching food to one of our wines? Upload a recipe and share with everyone else.
Pinot Noir

Pork loin chops on a bed of wilted spinach and mushroom with a porcini and red wine sauce


INGREDIENTS

2 pork loin chops
1 tablespoon chopped sage
1 teaspoon honey
salt & pepper

10g porcini mushrooms
1 chicken stock cube, melted in 1/3 pint boiling water
100ml Deakin Estate Cabernet Sauvignon
1 teaspoon damson jam
1 teaspoon Taste No 5 umami paste

3 spring onions
6 open cup mushrooms
1 bag of baby spinach
1 clove of garlic
METHOD

Coat the chops in honey, salt and pepper and then fry them for a couple of minutes on each side. Then pop them into an oven (200 degrees C) for 8-10 minutes.

For the sauce combine all the ingredients in a saucepan and then reduce by about 2/3.

Fry the onion, garlic and mushroom together in the deglazed pork pan and then wilt the spinach over it.

Build the dish (on a slightly nicer plate than the one in my picture!) and serve with Deakin Estate Cabernet Sauvignon.


Recipe by Dan Coward